Vital Wheat Gluten (VWG) is a functional protein extracted from wheat and is widely used as a dough strengthener. It can improve mixing tolerance and can provide more dough stability during fermentation and processing. In addition, it can increase product volume. But it adds significant cost. Lesaffre has developed several enzyme-based solutions, which have proven to efficiently reduce the usage of Vital Wheat Gluten in a wide range of applications.
Organic grains and baked goods continue to gain momentum as consumers look for foods that will provide them a nutritious alternative. While interest in organic grows, the category does present some barriers both to the farmer and the consumer, namely in pricing. In this special category report, sponsored by Ardent Mills, find out how organic grains are thriving from the field to supermarket shelves and where opportunities lie for more growth.
Lesaffre Saf Pro® pizza and flat bread improvers take into account the specificities of each manufacturing process (straight process, controlled proofing, freezing techniques, etc.) and adapt formulations to preserve intact the characteristics specific to flat bread: flexibility, shelf life, and consistency. This is important to understand because tortillas and flatbreads have benefitted from growing interest in global cuisines.
Encore by SafPro offers a clean label emulsification replacement that meets or exceeds performance standards for traditional emulsifiers. Clean label is a vitally important trend in today’s marketplace, and emulsifiers play a crucial role in product quality for bakeries. They reduce staling, improve gas retention, provide aeration and foam stabilization, and contribute to softening the crumb of a finished product.
As a baker, achieving operational efficiency and improving ways to engage with consumers is critical in today’s market. Puratos Digital offers a suite of digital tools and services designed to support bakers. From e-commerce solutions to virtual ideation and technical support, Puratos Digital is there for bakers every step of the way.
Creative ingredient choices from Cain Food Industries enable production of high-demand specialty items such as organic breads, sweet goods, tortillas and more. Customized systems help extend shelf life and facilitate clean-label foods. Learn how the company’s Innovation Center supports bakers with problem solving and new product development.
Consumers want food that isn’t only going to be good for their bodies but also for the planet. They want bread that is going to be packed with nutrition baked by baking companies that invest in planet and people. ADM’s commitment to sustainability ensures that the ingredients bakers use lay a foundation for a sustainable product packed with wholesome nutrition. Learn more about how ADM’s sustainability initiatives can support both nutritious baked goods and the environment.
Many bakers turn to chemical leavening systems to ensure a proper rise or lift in their baked goods. But some care must be taken to avoid triggering a pre-reaction when using these ingredients. While moisture control is imperative, acidic ingredients can also present challenges to formulators. Learn how to manage risks during the leavening process and safeguard products from potential quality issues.
Explore smartly designed, proven solutions that deliver new levels of scaling accuracy, product flexibility and operational confidence with their next generation precision and reliability. See how low friction handling consistently maintains a higher product quality and ingredient integrity - even with gluten-free dough - and how reliable +/-1% scaling accuracy reduces waste and rework when dividing, depositing or forming your bakery products.
According to “Enzymes for Every Baking Solution,” a new report from Lallemand Baking, the need for process efficiency — reducing mix time and improving dough tolerance — is often the main reason for bakers to turn to enzymes. But there are many more roles enzymes can take.